Spinach and carrot Skillet Mustard Chicken.

In this dinner that only requires one skillet, chicken thighs that have been coated with mustard are placed on top of a bed of onions and carrots that have been sautéed in butter. 

The entire pan is then placed in the oven to roast until it is golden brown. Baby spinach and a large amount of fresh dill are tossed with the pan drippings right before the dish is served.

This causes the baby spinach to slightly wilt and allows it to absorb all of the rich flavors.

In addition to serving this over rice or polenta, you can also serve it over bread to mop up any drippings. All you need to do to make it a meal that will fulfill your hunger is that.

While the oven is preheating to 425 degrees, place a rack in the middle of the oven. In a small bowl, combine the garlic, salt, pepper, and coriander by stirring them together.

The chicken should be rubbed all over, and then it should be left to rest at room temperature while you prepare the vegetables.Scallions should be sliced very thinly. 

If you choose, you can peel the carrots and then cut them into pieces measuring ½ inch, which is approximately 1 cup.Over high heat, heat an ovenproof skillet measuring 12 inches.

Put in two tablespoons of butter once it is heated. As soon as the butter has melted, lay the chicken in the skillet with the skin-side down. Allow to cook for around four minutes, without moving, until the skin has browned.

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